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Author Notes:This recipe was created Kenaniah Bystrom, bar manager of Essex, and inspired by a cocktail from Franny's, of Brooklyn, New York. —MollyandBrandon

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Serves 1

1
ounce Amaro Nardini

1/4
ounce Aperol

1/4
ounce freshly squeezed lemon juice

1/4
ounce brine from Castelvetrano olives

2 1/2
ounces Prosecco, or other sparkling wine

2
Castelvetrano olives, for garnish

In a cocktail shaker, combine the Amaro Nardini, Aperol, lemon juice, and olive brine. Add ice, and shake vigorously for five seconds. Strain into a coupe or flute; then add the prosecco. Garnish with two olives.